Total Time
50mins
Prep 30 mins
Cook 20 mins

for beverage tag.

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C Brush six 185ml (3/4-cup) capacity Texas muffin pans with oil to lightly grease.
  2. Using a saucer as a guide, cut six 14cm-diameter discs from the pastry. Line the muffin pans with pastry.
  3. Combine the corn, tomato, capsicum, shallot and cheddar in a bowl. Season with salt, and chilli powder, if desired. Divide corn mixture among pastry cases. Make a well in the centre of the corn mixture.
  4. Break an egg into each pastry case. Bake for 20 minutes. Set aside in the pan to cool slightly before serving.